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Carolyn Alburger | Photo: Courtesy of Coravin | October 14, 2013
How the high tech Coravin is revolutionizing the local wine scene.
Bay Area sommeliers are geeking out over the funky new gadget Coravin, which uses a fine-point needle to pour wine through the cork in order to preserve the rest of the bottle. Here, restaurant people share its benefits.
Gianpaolo Paterlini, wine director at Acquerello: “If a diner enjoys an expensive bottle of wine and would like one more glass, we can now offer that without worrying about oxidation and spoilage.” 1722 Sacramento St., 415-567-5432.
Al Jabarin, owner of 1313 Main: “We have a new prestige wine list, with a flight of wines that regularly go for $3,000 to $5,000. We call it the flight of your life.” 1313 Main St., Napa, 707-258-1313.
Mauro Cirilli, wine director at Press Club: “We use the Coravin on magnums. It’s a fun show for drinkers when we pour a single $40 glass from a magnum of Chateau Rieussec Sauternes.” 20 Yerba Buena Ln., 415-744-5000.
Originally published in the October 2013 issue of San Francisco